Published four times a year in Spain, Pastry Revolution is like Art Culinaire for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.
Issue #43 is all about dairy products. It features the work of chefs such as Jordi Roca of El Celler de Can Roca in Girona; Yann Duytsche of Dolç in Barcelona; Magnus Nilsson of the lamentably shuttered Fäviken in Sweden; Pierre Hermé of the renowned Parisian pastry shops; Fabrizio Fiorani of Bulgari in Tokyo; Thomas Raquel of Le Bernardin in New York City;and Cristobal Castillo and Natalia Patti of Carmen Gourmet in Barcelona.
In Spanish, Paperback. Color photographs throughout.